Dora's cook book

Take one and one-half pints milk and one-half pint of scalded cerealine (cold); add one-half pint of sugar, one and one-half cupfuls of cerealine, three eggs, one-fourth teaspoonful of vanilla, and one-fourth teaspoonful of baking powder ; mix thoroughly; form in shape three inches long ; roll them in cerealine, and fry brown in hot grease. Serve with cream sauce. CEREALINE PANCAKES, Take one cup cerealine, seven eggs, one teaspoonful baking powder, one pint flour, a little salt, and milk to make a thin batter. Beat the whites and yolks of the eggs separately. Add the yolks and then the whites and flour alternately, until the batter is the right consistency. Grease the frying-pan, pour in a ladleful of batter, and fry quickly. Roll the pancake up, and lay it on a hot dish. Putin more lard and fry again. Serve onehalf at a time. Serve with butter and maple syrup. In making puddings always beat the eggs separately, straining the yolks and adding the whites the last thing. If boiled milk is used, let it cool a little before adding the eggs; when fruit is added stir it in at the last. Raisins are better to lie in water (hot) one or two minutes until they are plumped. Let the several ingredients be each good and fresh of its kind, as one stale article, particularly eggs, will taint the whole composition. Have the moulds and pudding cloths carefully washed when used, lay them aside sweet and thoroughly dry. Puddings are either boiled, baked, or steamed ; rice, custard, bread and fruit puddings require a moderate heat; corn starch and batter, a rather quick oven. Always bake them as soon as mixed. Boiled puddings must be kept on a quick boil, and put into plenty of boiling water. A pudding in which there is much bread must be loosely tied, to allow room for swelling. A batter pudding should be tied up firmly. Moulds should be quite full, well buttered and covered with a fold of paper or two floured and buttered. Eggs for puddings must be used in greater quantities when of small size, The yolks and whites, if the pudding is wanted particularly white and nice, should be strained after being separately well beaten. Puddings may be steamed with advantage, placing the mould in the steamer, and keeping the water boiling under it. When the pudding cloths are to be used, dip them in hot water and dredge them with flour. To prevent a pudding boiled in a cloth from sticking to the bottom of the saucepan, place a saucer underneath it, if a mould is used this precaution is unnecessary. For dishing a boiled pudding as soon as it comes out of the pot, dip it into a basin of cold water, and the cloth will then not adhere to it. Great expedition is necessary in sending puddings to the table, as by standing they quickly become heavy, batter puddings particularly. Remember that sugar, butter, and suet become liquids in boiling; it is from their excess that puddings often break. Be therefore rather sparing of sugar; for if you have much syrup you must have more eggs and flour, which makes pudding heavy. It is often the quantity of sugar that makes tapioca and arrowroot troublesome to keep in shape when moulded. As a rule, boiled puddings require double the time as for baked. Steaming is safer than either boiling or baking, as the pudding is sure to be light and wholesome. Rice or other grain puddings must not be allowed to boil in the oven before setting, as the ingredients will separate and never set, so never put them in a very hot oven. Suet for puddings must be fresh and free from fibre. Dates are an excellent substitute for sugar in graham or any other pudding. PUDDINGS. / \\l41 PINEAPPLE PUDDING.